Sausage and Fennel Corn Bread Dressing

Bowl of Sausage and Fennel Corn Bread Dressing
Hands On:
40 minutes
Total Time:
135 minutes
Serves:
12

Ingredients

  • 1 (16-oz.) pkg. Hy-Vee Bakery corn bread, cut into 1-inch cubes (6 c.)
  • ½ (24-oz.) Hy-Vee Bakery unsliced sourdough loaf, cut into 1-inch cubes (6 c.)
  • 1 lb Hy-Vee fresh mild ground Italian pork sausage
  • ¼ cup Hy-Vee unsalted butter
  • 2 Honeycrisp apples, cored and sliced
  • 2 stalks celery, chopped
  • 1 fennel bulb, trimmed, cored and sliced
  • 1 small yellow onion, chopped
  • 2 tsp ground poultry seasoning
  • 1 tsp cracked black pepper
  • ½ tsp kosher salt
  • 3 cups Hy-Vee 33% less-sodium chicken broth
  • ½ cup Italian parsley, finely chopped
  • fennel fronds, chopped; for garnish
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Preparation

1
Preheat oven to 325°. Spray a 3-quart baking dish with nonstick spray; set aside.
2
Spread corn bread and sourdough bread cubes in 2 large rimmed baking pans. Bake for 30 minutes or until toasted and crisp. Cool; transfer bread cubes to a large bowl.
3
Brown sausage in a large skillet, stirring to break into crumbles. Drain; discard drippings and set aside.
4
Melt butter in same skillet. Add apples, celery, fennel, onion, poultry seasoning, black pepper, and salt. Cook over medium heat for 8 to 12 minutes or until apples are tender, stirring occasionally. Remove from heat. Stir in broth, cooked sausage, and parsley. Add to bread cubes in bowl; toss to combine. Transfer to prepared baking dish.
5
Bake, uncovered, 45 to 55 minutes or until heated through and top is golden. Let stand 20 minutes. Garnish with fennel fronds, if desired.

Nutrition Facts

Serves: 12
Amount Per Serving
Calories:290
% Daily Value*
Total Fat: 13g 17%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 30mg 10%
Sodium: 640mg 28%
Total Carbohydrate: 35g 13%
Dietary Fiber: 2g 7%
Sugars: 12g 24%
Protein: 8g 16%

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